This Easy Vegan Butter Chicken is a tasty twist on a classic dish! Made with chickpeas and creamy coconut milk, it’s full of flavor and super satisfying.
You won’t believe how quick and simple it is! Just cook, stir, and enjoy this luscious meal over some rice. I love it for a cozy dinner that’s both comforting and healthy!
Key Ingredients & Substitutions
Coconut Oil or Vegan Butter: I love using coconut oil for its subtle sweetness, but any vegan butter will work too. If you have olive oil on hand, that’s a great substitute as well!
Onion: A small yellow onion is best for flavor, but you could use a white onion if that’s what you have. Green onions can provide a nice twist too, just add them towards the end.
Garlic & Ginger: Fresh garlic and ginger bring the most flavor, but if you don’t have them, you can use a teaspoon of garlic powder and ginger powder each, though I recommend using fresh when possible.
Garam Masala: This spice mix is key for traditional flavor. If you’re out, a mix of cumin and coriander is a great alternative. Chili powder adds heat, so adjust it to your preference.
Crushed Tomatoes: A can of diced tomatoes or fresh tomatoes blended will work too. Just remember to adjust the cooking time for fresh tomatoes so they break down well!
Coconut Milk: For creaminess, full-fat coconut milk is ideal. Unsweetened almond milk can be a lighter substitute but won’t be as rich.
Tofu or Chickpeas: Extra firm tofu adds a nice texture. If you prefer chickpeas, they’re high in protein and easy to use. Frozen chickpeas can also save you time!
How Can I Make Sure My Sauce is Perfectly Creamy?
The key to a creamy sauce lies in the coconut milk and simmering time. Make sure to do the following:
- Stir the coconut milk in slowly for an even mix and smoother texture.
- Allow it to simmer long enough (10-15 minutes) so the flavors meld together.
- Keep an eye on the heat. Too high of a temperature can separate the coconut milk, making it grainy.
Don’t forget to taste and adjust your seasoning before serving! Enjoy your rich and creamy vegan butter “chicken” with rice or naan for a satisfying meal!
How to Make Easy Vegan Butter “Chicken”
Ingredients You’ll Need:
- 1 tbsp coconut oil or vegan butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (optional, for heat)
- 1 (14 oz) can crushed tomatoes
- 1 (14 oz) can coconut milk (full fat for creaminess)
- 1 (14 oz) block extra firm tofu or 1 1/2 cups chickpeas (drained and rinsed)
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Cooked basmati rice, to serve
- Vegan naan bread, to serve
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep and 30 minutes to cook, for a total of about 40 minutes. It’s quick enough for a weeknight dinner but special enough for guests!
Step-by-Step Instructions:
1. Preparing the Base:
If you’re using tofu, press it to remove excess moisture, then cut it into bite-sized cubes. If you’re using chickpeas, just rinse them under cool water and drain.
2. Sautéing Aromatics:
In a large pan, heat your coconut oil or vegan butter over medium heat. Add in the chopped onion and sauté until it becomes soft and translucent, which should take about 5 minutes. This will give your dish a nice base flavor.
3. Adding Flavor:
Next, stir in your minced garlic and grated ginger, cooking for another 1-2 minutes until everything is fragrant—this is where the magic starts!
4. Toasting the Spices:
Add the garam masala, turmeric, smoked paprika, ground cumin, and chili powder (if you want some heat). Cook for about a minute, stirring often to toast the spices and release their flavors.
5. Mixing in Tomatoes:
Pour in the crushed tomatoes and stir well to combine. Let this mixture simmer for about 5 minutes. This will help the flavors meld and deepen.
6. Adding Protein:
Now it’s time to add your prepared tofu or chickpeas into the sauce, making sure they get well coated with that wonderful tomato base.
7. Creating Creaminess:
Slowly stir in the coconut milk. This will create a lovely, creamy sauce. Allow it to simmer for 10-15 minutes, stirring occasionally. The sauce should thicken up a bit at this point.
8. Final Seasoning:
Give it a taste and add salt to your liking. Remember, it’s all about adjusting to your flavor preference!
9. Serving It Up:
Serve your delicious vegan butter “chicken” hot over a bed of basmati rice or with warm vegan naan bread on the side. Don’t forget to garnish with plenty of chopped fresh cilantro for a burst of color and freshness!
Enjoy this creamy, spicy, and satisfying vegan take on classic butter chicken!
FAQs for Easy Vegan Butter “Chicken”
Can I Substitute Coconut Milk with Another Ingredient?
Yes, you can use cashew cream or unsweetened almond milk as alternatives. However, for the creamiest result, coconut milk is recommended since it adds a rich flavor and texture to the dish.
What If I Don’t Have Garam Masala?
If you don’t have garam masala on hand, you can make your own blend using equal parts ground cumin, coriander, and cardamom. A pinch of cinnamon and nutmeg can add that warm spice note that garam masala offers.
Can I Use Frozen Tofu or Chickpeas?
Yes! If using frozen tofu, make sure to thaw it completely and press it to remove moisture before cooking. Frozen chickpeas should be thawed too; just rinse and drain them before adding to your dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, simply reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
